If there’s one thing I’m endlessly grateful for, it’s you—yes, you—showing up here hungry for something warm, cozy, and made with love. And today, oh my goodness, do I have a treat for you! This Hearty Fire-Roasted Tomato & White Bean Soup has completely stolen my heart. It’s rich, creamy, slightly smoky, unbelievably comforting, and absolutely perfect for soup season. Anything but boring!!
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Overview of the Recipe
This recipe is all about big flavor from simple pantry staples. We’re turning humble canned tomatoes and white beans into a bowl of pure soul-warming goodness. A splash of cream? A shower of parmesan? The kind of aroma that fills your home with “Is dinner ready yet?” energy? Yes, yes, and YES.
Why You’ll Love This Recipe
- It’s quick—ready in about 35 minutes
- It uses 100% pantry and kitchen staples
- It’s ultra creamy and cozy
- It makes amazing leftovers (hello, meal prep!)
- It’s family-friendly and budget-friendly
What It Tastes Like
Imagine a tomato soup that went on a winter retreat and came back wiser, richer, and deeply comforting. The fire-roasted tomatoes bring smoky sweetness, the white beans add hearty creaminess, and the parmesan and cream tie everything together like the coziest culinary blanket.
Benefits of This Recipe
- High in fiber thanks to white beans
- Packed with antioxidants from tomatoes
- Meal-prep friendly
- Easy to customize
- Makes a generous batch—8 servings of comfort!
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ cups diced potatoes
- Salt and pepper, to taste
- 2 tablespoons tomato paste
- 2 ½ teaspoons Italian seasoning
- 2 teaspoons red pepper flakes
- 2 (14-oz) cans fire-roasted tomatoes (with juices)
- 2 (14-oz) cans white beans, drained
- 32 oz vegetable broth
- ¾ cup heavy cream
- ½ cup grated parmesan cheese
Tools You’ll Need
- A large Dutch oven or heavy pot
- Wooden spoon
- Measuring cups & spoons
- Sharp knife & cutting board
- Ladle for serving
- Immersion blender optional, but great if you prefer a smoother soup
Additions & Substitutions
Add-Ins
- Spinach or kale (adds color + nutrients!)
- Cooked Italian sausage for extra protein
- Roasted red peppers for sweetness
- Fresh basil for brightness
Substitutions
- Half-and-half instead of heavy cream
- Cannellini, navy, or great northern beans—all work beautifully
- Chicken broth in place of vegetable broth
- Gluten-free? Already is!
How to Make Fire-Roasted Tomato & White Bean Soup
Step 1: Sauté the Base
Heat olive oil in a Dutch oven over medium. Add diced onion and potatoes. Cook 3–4 minutes. Add garlic and cook until potatoes begin to soften.
Step 2: Build the Flavor
Stir in tomato paste, Italian seasoning, and red pepper flakes. Let it cook for 5 minutes—this caramelization is where the magic begins!
Step 3: Simmer
Pour in the fire-roasted tomatoes (juices included), drained beans, and broth. Reduce heat to low and simmer for 20 minutes.
Step 4: Make It Creamy
Stir in heavy cream and parmesan until melty and dreamy.
Step 5: Serve
Ladle into bowls, sprinkle with extra red pepper flakes, and enjoy with crusty bread.
What to Serve with This Soup
- Garlic bread or sourdough toast
- A crisp Caesar or Italian salad
- Grilled cheese (tomato soup’s soulmate!)
- Roasted vegetables
- Simple baked chicken
Tips for the Best Results
- Don’t skip sautéing the tomato paste! It deepens the flavor dramatically.
- Want a smoother texture? Blend half the soup with an immersion blender.
- Taste before adding extra salt. Parmesan adds plenty of seasoning.
- Let it rest. The soup gets even better on day two!
Storage Instructions
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months. (Skip the cream until reheating for best texture.)
- Reheat: Warm gently on the stove over low heat.
General Information
- Yield: 8 servings
- Prep time: 35 minutes
- Difficulty: Easy
- Category: Dinner / Soup
Frequently Asked Questions
Can I make this dairy-free?
Absolutely! Substitute coconut milk or a dairy-free cream alternative and skip the parmesan.
Can I use fresh tomatoes instead of canned?
Yes—roast them first for that fire-roasted flavor.
Can I make it in a slow cooker?
Yes! Sauté aromatics first, then transfer to a slow cooker and cook on LOW for 6 hours. Stir in cream and parmesan at the end.
Is it spicy?
The red pepper flakes add gentle heat. Reduce or omit if you prefer mild.
Conclusion
This Hearty Fire-Roasted Tomato & White Bean Soup is everything I adore about cozy cooking: simple ingredients, big flavor, and the kind of comfort that warms you from the inside out. It’s an easy win for weeknights and a guaranteed crowd-pleaser. Make it once and I promise—it’s going into your regular rotation!
If you’re craving more peach-inspired comfort after this, try:
- Peach Cobbler Bread
- Peaches & Cream Overnight Oats
- Baked Peach French Toast Casserole
(Yes, I know… peaches and tomato soup? Not together—but both delicious!)
Join the Fun!
Tried this recipe? I would love to see it!
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Nutritional Information (Approx. per serving)
- Calories: ~265
- Protein: 10g
- Fat: 12g
- Carbs: 30g
- Fiber: 7g
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